Tomato Crown Meat Loaf is a delightful dish that combines the classic flavors of a traditional meatloaf with the fresh, tangy taste of tomatoes. This recipe, featuring a blend of ground beef and pork, oats, and a crown of sliced tomatoes, is a comforting and hearty meal perfect for family dinners. The ingredients in this meatloaf not only bring depth of flavor but also have interesting histories, reflecting their evolving popularity in American kitchens over the decades.
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Tomato Crown Meat Loaf
Ingredient History and Popularity Timeline
The ingredients in Tomato Crown Meat Loaf not only contribute to its rich and savory flavor but also have interesting histories that reflect their evolving popularity in American kitchens. From the introduction of rolled oats as a pantry staple to the widespread use of evaporated milk and the increasing appreciation for global spices like coriander, each component of this dish has a unique story that adds depth to this classic recipe.
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Timeline of Key Ingredients
- Late 19th Century: Ground beef and pork become staples in American cooking, with meatloaf recipes incorporating both meats for a balanced flavor and texture.
- 1877: Quaker Oats introduces rolled oats to the American market, which later become popular as a filler in meatloaf recipes during the 1920s and 1930s.
- 1899: Evaporated milk is introduced commercially by the Helvetia Milk Condensing Company (later known as Carnation), and it gains widespread use in the early 20th century as a shelf-stable dairy alternative.
- Late 19th Century: Onions have been a key ingredient in cooking for centuries, becoming a common addition to American meatloaf recipes for their flavor-enhancing properties.
- Early 20th Century: Parsley is widely cultivated and used in American kitchens, both as a garnish and as a fresh, aromatic herb in savory dishes.
- Mid-20th Century: Coriander seeds gain popularity in American cooking, particularly in recipes influenced by global flavors, adding warmth and a subtle citrus note.
- 16th Century: Tomatoes are introduced to Europe and later the United States, becoming a staple in American cooking by the 19th century. Sliced tomatoes as a topping for meatloaf gain popularity in the 20th century for their fresh flavor and visual appeal.
- 20th Century: Butter and margarine are both widely used in American kitchens, with margarine becoming particularly popular as a more affordable alternative during the mid-20th century.
Recipe Discussion
Tomato Crown Meat Loaf is a well-balanced dish that combines savory, hearty flavors with the fresh acidity of tomatoes. The ground beef and pork mixture creates a rich and juicy base, while the rolled oats help to bind the loaf and keep it moist. The evaporated milk adds a creamy texture, ensuring the meatloaf remains tender and flavorful throughout.
The addition of finely chopped onion and parsley brings a fresh, aromatic quality to the dish, while the crushed coriander seeds introduce a warm, slightly citrusy note that sets this meatloaf apart from more traditional recipes. The real showstopper, however, is the crown of sliced tomatoes. As the meatloaf bakes, the tomatoes soften and release their juices, which mix with the butter or margarine to create a rich, flavorful topping. Sprinkling the tomatoes with a bit of sugar enhances their natural sweetness, perfectly balancing the savory elements of the meatloaf.
Preparation Tips
- Even Mixing: When combining the meat mixture, use a fork to mix lightly, which helps prevent the meatloaf from becoming too dense.
- Tomato Slices: Arrange the tomato slices in an overlapping pattern for even coverage and an attractive presentation. The tomatoes will shrink slightly as they cook, so layering them generously is key.
- Coriander Substitution: If you can’t find coriander seeds, ground coriander can be used as a substitute. Just use half the amount called for in the recipe to avoid overpowering the dish.
- Let It Rest: Allow the meatloaf to rest for a few minutes before slicing. This helps retain the juices and makes slicing easier.
Recommended Kitchen Items
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- Shallow Baking Pan: A shallow baking pan allows the meatloaf to cook evenly and helps the tomato slices on top to caramelize beautifully. Choose a non-stick pan for easier cleanup.
- Spice Grinder: A spice grinder is perfect for crushing coriander seeds, ensuring you get the freshest and most aromatic flavor possible in your dishes.
- Mixing Bowl Set: A durable set of mixing bowls is essential for combining ingredients. Look for bowls with a non-slip base to make mixing easier and more efficient.
Serving Suggestions
- Roasted Potatoes: Serve with crispy roasted potatoes seasoned with herbs to complement the savory flavors of the meatloaf.
- Green Beans Almondine: A side of green beans sautéed with butter and almonds adds a fresh, crunchy contrast to the rich meatloaf.
- Garden Salad: A light garden salad with a vinaigrette dressing pairs well with the richness of the meatloaf, providing a refreshing balance.
- Dinner Rolls: Soft, warm dinner rolls are perfect for soaking up any juices and add a comforting touch to the meal.
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Tomato Crown Meat Loaf is a deliciously satisfying dish that marries classic meatloaf flavors with fresh, bright notes from the tomatoes and parsley. It’s a perfect choice for a family dinner, offering a comforting yet slightly elevated take on traditional meatloaf.
October 18th is National Meatloaf Day—time to celebrate the ultimate comfort food! Whether you like it classic or with a twist, it’s the perfect day to serve a slice of nostalgia.
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Vintage Recipe Box 90
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Tomato Crown Meat Loaf Recipe
Tomato Crown Meat Loaf
Ingredients
- 2 pounds meat-loaf combination (ground beef and pork)
- 1 cup regular rolled oats
- 1 small can evaporated milk (2/3 cup)
- 1 egg
- 1 small onion, finely chopped (¼ cup)
- ½ cup chopped parsley
- 2 teaspoons salt
- 1 teaspoon coriander seeds, crushed
- 1/8 teaspoon pepper
- 2 large tomatoes, sliced ¼ inch thick
- 1 teaspoon sugar
- Salt and pepper
- 2 tablespoons butter or margarine
Instructions
- Combine meats, rolled oats, evaporated milk, egg, onion, parsley, salt, coriander, and pepper in large bowl; mix lightly with fork.
- Shape into a flat loaf, about 6 inches square, in middle of shallow baking pan.
- Bake in moderate oven (350°) 30 minutes.
- Arrange tomato slices, overlapping, on top; sprinkle with sugar, salt, and pepper; dot with butter or margarine.
- Bake 30 minutes longer, or until meat is well-done.
- Remove to heated serving platter; cut in thick slices through tomatoes.
Notes
Bake at 350° for 1 hour.
Makes 6 servings.